A new kid on the "blog"k.
Amby - a novice in cooking and blogging as well.
I Believe, learning is a never ending process and hence i'm an Apprentice in my kitchen.

Thursday, March 15, 2012

Masiyal

Masiyal is one recipe i avoided trying all these days for the fear of it might turn not so tasty as MIL's masiyal does and it happened the same way. I have written down this recipe on a paper while she dictated and thought of putting it on my blog some time back. I couldn't do it until now as i tried it yesterday on my own and succeeded (in a way, i guess). There is a slight difference in the taste when i made it. My MIL's masiyal tastes better than mine. Anyday her's is the best.

I really wonder how the same recipe tastes different when it is made by two people. Same ingredients, same measure and same style of cooking and yet it tastes different. Though it tastes yummy and delicious, it didn't match up to my MIL's. Anyway, i still have time to get perfection and will do it again.

Take the roasted dry chillis in a Mixer jar and run the mixer to get a coarse powder of chillis.
Heat oil in a small pan and add coarsely ground chilli powder in to the oil and take off the stove. (it should not fry too much)

Wash the mixed dals together and add this coarse chilli powder.
Add Cumin seeds Now

Pour 2 tablespoons of oil in to it. (This to avoid effusion of Dal as moong dal tends to effuse while cooking)

Pressure cook in a cooker up to 4 or 5 whistles

In the mean time, keep a frying pan on the stove.

Add little Oil and give a Tadka and add cut onions to it.
Fry the onions till they become translucent.

Now add Salt & Turmeric powder as per your requirement and then add Tamarind paste.
If you want you can add little water at this point and let it boil for a while.

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About Me

A typical tech savvy young mom (homemaker) who loves to cook and browse most of the little left over free time. Also enjoys listening any form of music, playing games online, singing songs, reading blogs (especially those related to food) etc.,